Fridge or Freezer Meal-Prep "Raw Meal" Bags

Dump & Go Beef Stew Fridge/Freezer Kit

Bag Contents (per gallon freezer bag):

• 1.5 lbs beef stew meat

• 1 cup sliced carrots

• 1 cup diced celery

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 bay leaf

• 1 tsp thyme

• ½ tsp salt

• ¼ tsp black pepper

Add when cooking:

• 2 cups diced potatoes

• 2 cups beef broth OR 1 bouillon cube with 2 cups water

Cooking Instructions (Slow Cooker):

1. If prepping a fridge bag, note meat expiry date and cook before that date. Frozen food can either thaw overnight in fridge or cook from frozen.

2. Dump contents into slow cooker + 2 cups beef broth.

3. Cook on LOW 8 hours or HIGH 5 hours.

Root Veggie Soup Freezer Kit

Bag Contents (per gallon freezer bag):

• 1 cup diced rutabaga

• 1 cup diced turnips

• 1 cup sliced carrots

• 1 celery stalk, chopped

• 1 tsp thyme

• 2 garlic cloves, minced

• ½ tsp salt

• ¼ tsp black pepper

• optional: 1 teaspoon curry powder

Cooking Instructions (Instant Pot):

1. Dump frozen contents into Instant Pot.

2. Add 4 cups vegetable or chicken broth.

3. Pressure cook on HIGH for 10 minutes, quick-release.

4. Blend slightly if desired (optional).

Poultry options:

A. If using cubed raw chicken or turkey, place in bottom of bag, add other ingredients and refrigerate or freeze immediately. Refrigerated poultry should be used as soon as possible after purchase. Note the expiry date.

B. Add 1 cup cubed cooked poultry and stir. Heat from broth will warm the meat for serving.

Beet & Goat Cheese Freezer Salad Kit

Meal-prep hacks:

Pre-roast beets, freeze in packs with toppings.

Prepare balsamic glaze and refrigerate; or freeze and defrost gently in microwave when needed.

Bag Contents (per person):

• 1 cup roasted beet cubes

• ¼ cup candied walnuts (in a small bag inside)

• 1 oz goat cheese crumbles (add day of)

For Serving Day

• ½ cup pre-washed arugula (add fresh when serving)

Prep:

1. Thaw beets overnight.

2. Toss arugula, beets, walnuts, and goat cheese.

3. Drizzle with balsamic glaze (recipe below).

Easy Balsamic Glaze

Ingredients:

• 1 cup balsamic vinegar (good quality, no additives)

• 2–3 tbsp honey or maple syrup (adjust to taste)

• 1 tsp Dijon mustard (optional, for depth)

• Pinch of salt

Instructions:

1. Simmer: Combine vinegar and honey in a small saucepan. Bring to a boil, then reduce heat to low simmer.

2. Reduce: Cook for 10–15 mins, stirring occasionally, until thickened to a syrup consistency (it will thicken more as it cools).

3. Finish: Stir in Dijon and salt. Cool completely before using.

Yield: ~¼ cup (enough for 4–6 salads).